• Preheat your oven to 350 degrees 
• Grease two 9” cake pans, line with parchment paper and set aside for now

Make the chocolate cake...

• Combine 1 cup of whole milk with 1/2 cup of vegetable oil, 2 large eggs and 2 teaspoons of vanilla extract in a large bowl
• Add 1 1/2 cup of granulated sugar and 1/2 cup of brown sugar and mix until fully incorporated 
• Sift 2 cups of cake flour, 3/4 cup of natural unsweetened cocoa powder, 2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda and 1 teaspoon of salt into the bowl and mix to combine
• Add 1 cup of hot coffee or hot water and carefully mix until everything is completely combined (the batter will be loose)
• Divide the batter between the two prepared cake pans
• Bake the cakes in a 350 degree oven for 28-32 minutes or until a toothpick will come out clean from the center of the cake 
• Transfer the cake pans onto a cooling rack until cool enough to handle and then transfer the cakes out of the pan and directly onto the cooling rack to cool fully

Make the fudge crunch layer...

• Bring 1 cup of heavy cream to a simmer  over medium to medium high heat
• As soon as the heavy cream begins to simmer, pour over 1 1/2 cups of chopped semi-sweet chocolate and let sit for 5 minutes before whisking until smooth and glossy. Fold in 1 cup of crushed Oreo’s and set aside for now. 
• Line one of the 9” cake pans with plastic wrap leaving several inches overhang on all sides
• Place one of the cakes into the lined cake pan and evenly spread the fudge crunch over the entire surface
• Place the other chocolate cake over the fudge crunch and use the excess plastic to secure
• Chill the cakes for 30 minutes or until the fudge crunch has firmed up a bit

Make the chocolate buttercream frosting...

• Cream the butter in a large bowl with an electric hand mixer or by using a stand mixer on medium for 60-90 seconds
• Add 2 teaspoons of vanilla extract, 1/3 cup of unsweetened cocoa powder and 2 tablespoons of heavy cream
• Cream until smooth and fully incorporated 
• Add the confectioners sugar, a little at a time, until it has all been fully incorporated
• Whip until creamy and fluffy, adding additional heavy cream to thin the frosting, if necessary 

Frost the cake...

• Remove the cake from the refrigerator and remove the plastic wrap
• Frost the cake in your preferred style with the chocolate buttercream
• Garnish with additional crushed Oreos (optional)